I don't know whether genetically modified potatoes are a good idea or not.

But, given the recent divergence of views, it is worthwhile remembering how we got the frozen french fry.

Ray Kroc and the McDonald's executives from the 1960's -1980's are rightly praised for their brilliance in selecting McDonald's managers, franchisees and suppliers.

But today, Kroc's vision about the importance of suppliers is overwhelmed with legal talk of franchisor's standards.

Kroc understood that the supplier community was not a source of rebates, but rather an active partner with the franchise system in bringing about rationalization and change to the supply chain for the betterment of the brand.

The best example of this is the "simple" french fry and Simplot Foods.

For those of a certain age, the magic of McDonald's was its French Fry. Even the best home cooks could not match McDonald's. And I know - my mother who is an excellent cook would allow my father to buy the family "chips" from McDonalds.

But in the early 60's, McDonald's had consistency problems, in part because the supply chain consisted of several hundred local suppliers, some who shipped potatoes of lower quality than the specified Russets.

Simplot convinced Kroc that moving to frozen fries would allow better consistency and control over their potato supply.

And, in 1960, the usual method of creating frozen french fries, blanching, freezing, and finish frying, produced fries that were not crisp or flavorful.

So, Simplot invested $3.5 million for an experimental process to produce frozen french fries - all on a Ray Kroc handshake with no guarantee of success.